Good service can save a bad meal, but there is no level of food that can save bad service.

Good service can save a bad meal, but there is no level of food that can save bad service.

I do know I'm a control freak.

Wine is like women. It tempts you; it comforts you; it confuses you and can even turn on you when you least expect it. It can be your friend one day and your enemy the next.

What tends to happen is that people will go - they've got hot broth, you know, they've added some liquid to their drippings, they've brought that up to heat. And then they try to add in a big clump of just kind of a handful of flour, and of course, it turns into library paste.

The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.

My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.